Dried Stone Fruit Pie with Pecan Oat Streusel

Make this dried stone fruite pie recipe with a combination of fresh apricots, dried apricots, and dried bing cherries in this crumble-like pie from n a Jenna Weber who shares why she loves this recipe in a full post on the Fresh Tastes blog.

Directions

Preheat oven to 375 degrees. Prick your pie crust all over the bottom with a fork. Set aside.

Combine the dried apricots and dried cherries in a medium sized saucepot with 1 ¼ cup water. Bring to a simmer and cook for 15 minutes. Then, add the fresh apricot, sugar, lemon zest, lemon juice and salt. Bring the mixture back up to a simmer and slowly drizzle in the cornstarch and cold water mixture. Continue to simmer until very, very thick---about 10 minutes.

Remove fruit from the stove and let cool slightly while you prepare the streusel topping.

Roughly chop the pecan halves. Place in a large bowl with the oats and brown sugar. Work in the butter using your fingertips until mixture is only slightly clumpy.

Place pie crust on a baking sheet then pour fruit into prepared pie crust. Top generously with streusel.

Place pie in the oven and bake for 35-40 minutes until both streusel and crust is golden brown.

I have heard this version as well -- That musicians finishing at 3-4am went to all night diners as menus were changing and wanted something hearty and dinner like such as Fried Chicken and Something light and sweet - i.e. waffles and syrup and such the marriage was made --- Now me -- I like chicken and waffles with sausage gravy!

This is a fantastic bake - thank you Beca! We have done roughly 10 bakes from recipes from this show and this was the best. We followed everything almost exactly to recipe and it tastes great. A few notes- don't boil the syrup too long - we did so the first time through, then found that it sets really quickly in the pan and will even set before being ab

One of the greatest salads of all time. I prefer the classic buttery croutons on top rather than a croissant on the bottom. But THEE most decadent version was served to me years ago at the Claremont Hotel in Oakland, CA. The waiter grated fresh, black truffles generously over the top just before bringing it to the table. Oh, the aroma wafting from that plate

It is the same thing as Jello. In England it comes in a thick jelly bar that you melt in hot water. In the US it is powder but its the same thing. Just use 1/3 the water because you need it to be really firm.

The quantities are too small in this recipe. I doubled the sponge recipe and got only 16 jaffa cakes using one tablespoon of batter for each one. You can use a muffin tin. Just put one tablespoon of the batter in a buttered muffin tin. Each Jaffa cake is tiny to the American eye but that is what they are supposed to be like. Also Americans can use regular Or